Tasty Treats

Spicy Date And Ginger Squares With Peanut Butter Frosting | Black Cat Peanut Butter

Spicy Date & Ginger Squares With Peanut Butter Frosting

Did someone say peanut butter frosting? I’ll lick the spoon please!

Makes 24


  • 250g pitted dates
  • 250ml (1 cup) milk
  • 5ml (1teaspoon) bicarbonate of soda
  • 240g (2 cups) Golden Cloud Orange & Ginger Cake Mix
  • 125ml (½ cup) milk
  • 65ml (¼ cup) oil
  • 2 extra large eggs


  • 300g (3 cups) icing sugar, sifted
  • 125g butter
  • 45ml (3 tablespoons) milk
  • 15ml (1 tablespoon) preserved ginger, finely chopped
  • 125ml (½ cup) Black Cat Crunchy Peanut Butter


  1. Preheat oven to 180 degrees C. Grease and line a 30X20cm lamington tin with baking paper.
  2. Place dates and milk in a small saucepan and bring to the boil, remove from heat, add bicarbonate of soda and set aside for 10 minutes.
  3. In a large bowl mix together Cake Mix, milk, oil and eggs. Beat well, spoon date mixture into cake mixture, mix well and pour into prepared tin.
  4. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and allow to cool in tin for 15 minutes.
  5. To make frosting: in a medium bowl, cream together icing sugar and butter, add milk, preserved ginger and Black Cat peanut butter, beat together until smooth.
  6. Remove cake from pan and spread with frosting. Cut into squares and serve.
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